When I first started to get a little crazy about baking in college I asked for this Martha Stewart Baking Handbook cookbook for Christmas. I used it quite a bit at the beginning as evidenced by the flour crusted on the front cover and bits of food scattered on some of the pages. Sadly, I haven’t used it as much recently.
This is a beautiful book with lovely photos of every single recipe. After making these muffins I have a newly rekindled love for this book and for Martha. I need to take a break from online recipes and get back to my huge collection of cookbooks. Why have them if I’m not going to use them? You might know what I’m talking about if you have at least 30 cookbooks, many of which are just sittin’ pretty on a bookshelf, and yet you find yourself searching on the internet when you want to make something. What a shame! Let’s get back to loving our cookbooks.
Every recipe in this cookbook is great. The cinnamon raisin bread is especially delicious and I’ve made it more than just a few times. It was the first yeast bread I tried that worked! It has a great cinnamon swirl and lots of juicy raisins. I am making myself crave it right now, so I might have to go make a loaf or two…
The blueberry muffins were easy to prepare and made my house smell delicious while they baked. The generous amount of blueberries guarantees at least a few juicy berries in every bite. I ate these at room temperature and also halved and toasted with a nice spread of butter. Either way they are wonderful. Watch the muffins after about 20 minutes, because mine were done after 25. I did not sprinkle the sugar/nutmeg mixture on the muffins, but think they would be extra yummy with the nice crunch. Enjoy!
Martha Stewart’s Baking Handbook
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour, plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup milk
- ¼ cup sugar
- 1/4 teaspoon nutmeg
- Preheat oven to 375 F. Generously grease and flour a standard 12-cup muffin pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
- In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating until combined. Mix in vanilla.
- With the mixer on low speed, add reserved flour mixture, beating until just combined.
- Add milk, beating until just combined. Do not overmix.
- Using a rubber spatula, fold in the blueberries.
- Divide batter evenly among the prepared muffin cups.
- If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.
- Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes.
- Remove from pan and let cool. Serve warm or at room temperature.